Name: Amish Hamburger Steak Bake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1.5 lbs ground beef; 1 onion, thinly sliced or chopped; 4–5 medium potatoes, peeled and thinly sliced; 1 can (10.5 oz) cream of mushroom soup; 1/2 cup milk; 1 tsp salt; 1/2 tsp pepper; 1/2 tsp garlic powder; 1/2 tsp onion powder; Butter or nonstick spray (for greasing dish); Fresh parsley, chopped (optional, for garnish)

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Amish Hamburger Steak Bake is a hearty, down-home casserole that brings comforting flavors to the table with minimal effort. Made with simple pantry staples like ground beef, potatoes, onions, and a creamy sauce, this dish bakes to golden perfection and delivers rich, satisfying flavor in every bite.

Why You’ll Love This Recipe

I love this recipe because it’s classic comfort food at its best. It’s budget-friendly, family-approved, and ideal for busy weeknights or lazy weekends when I want a warm, filling meal without standing over the stove. The layers of seasoned beef, tender potatoes, and creamy soup make it feel like a full meal in one dish, and the leftovers are just as tasty the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion (thinly sliced or chopped)
Potatoes (peeled and thinly sliced)
Cream of mushroom soup
Milk
Salt and pepper
Garlic powder
Onion powder
Butter or nonstick spray (for greasing the baking dish)
Parsley (optional, for garnish)

Directions

I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a skillet, I cook the ground beef with a bit of salt, pepper, garlic powder, and onion powder until browned. I drain any excess fat and set the meat aside.
I layer the bottom of the prepared baking dish with half of the sliced potatoes and sprinkle some onions over them.
I spoon half of the cooked ground beef over the potatoes and repeat with another layer of potatoes, onions, and the remaining beef.
In a bowl, I whisk together the cream of mushroom soup and milk until smooth, then pour it evenly over the entire dish.
I cover the baking dish tightly with foil and bake for about 1 hour.
After 1 hour, I remove the foil and continue baking for another 15–20 minutes, until the potatoes are fork-tender and the top is slightly golden.
Before serving, I let the dish sit for a few minutes and sprinkle parsley on top if I have it.

Servings and timing

This recipe makes about 6 servings. It takes roughly 20 minutes to prepare and 1 hour 15 minutes to bake, so I plan for a total of around 1 hour 35 minutes from start to finish. It’s a great option for feeding a family or having leftovers for lunch the next day.

Variations

When I want to change things up, I use cream of chicken or cream of celery soup for a different flavor. I’ve also added shredded cheese between the layers or on top for a cheesy twist. Sometimes I mix in corn or green beans to make it even more filling. If I’m short on time, I use frozen diced potatoes instead of slicing fresh ones.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat in the microwave or oven. To reheat in the oven, I cover with foil and warm at 350°F for about 15–20 minutes. This dish also freezes well—once cooled, I portion it into freezer-safe containers and freeze for up to 2 months. I thaw it overnight in the fridge before reheating.

FAQs

Can I make this ahead of time?

Yes, I often assemble it earlier in the day, cover it, and keep it in the fridge until I’m ready to bake. I might need to add 10–15 minutes to the baking time if it’s going in cold.

Do I have to cook the ground beef first?

Yes, I always cook and drain the beef before layering. It ensures the meat is fully cooked and helps avoid excess grease in the final dish.

What type of potatoes work best?

I prefer using russet or Yukon gold potatoes because they hold up well during baking and get perfectly tender.

Can I use fresh mushrooms instead of canned soup?

I can sauté fresh mushrooms in butter and make a quick homemade cream sauce if I want to avoid canned soup. It adds a fresh, homemade touch.

Is this dish freezer-friendly?

Definitely. I let it cool completely, portion it out, and freeze it in airtight containers. It’s perfect for meal prepping and makes a great freezer meal.

Conclusion

Amish Hamburger Steak Bake is one of those classic, no-fuss recipes I turn to when I want something warm, filling, and satisfying. It brings together all the cozy flavors of a home-cooked meal in one simple casserole dish. Whether I’m feeding my family or prepping for the week, this dish never fails to deliver comforting goodness straight from the oven.